# @tom.smallwood on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@tom.smallwood/video/7288605773247139079
- **Gondola URL:** https://gondola.cc/posts/73830471-tomsmallwood-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/d734140127.jpg
- **Posted:** 2023-10-11T07:52:57.000+00:00
- **Account Owner:** Tom Smallwood (@tom.smallwood) — https://gondola.cc/tom.smallwood

## Caption

Choux au Craquelin  Cr: @Matt Adlard  Choux- step 2  - 160g milk - 160g water  - 160g butter  - 6g sugar  - 4g salt  - 160g bread flour  - 280g eggs  Craquelin- step 1  - 65g brown sugar  - 65g butter  - 50g flour  - 20g almond meal  Crème patissiere- step 3  - 300ml milk  - 2 eggs  - 60g sugar  - 30g flour  - 1 tsp vanilla  Crème diplomat- step 5 - 200g thickened cream  - 200g crème patisiere  1. Add butter and sugar to a bowl, mixing to combine. Add flour and almond meal, mix until a dough forms. Roll out 2mm thick between 2 silicon mats or baking paper. Leave flat in the freezer for at least 30 mins 2. Add milk, water, sugar, salt and butter to a saucepan and bring to a boil. Remove from the heat and sift in bread flour, mixing until a dough forms. Put back on the heat and cook on medium for 1-2 mins or until a film forms on the bottom of the pan. Remove from heat once again and beat with a mixer until it cools to 45°C. Slowly add eggs in, mixing until completely incorporated before adding more egg. Beat on high for 2-4 mins before adding to a piping bag and setting aside  3. Add sugar and flour to a bowl and whisk to combine. Add eggs and vanilla, beating until light in colour. Heat up milk until just before boiling then slowly stream into the egg mixture, whisking constantly to temper the eggs. Pour mixture back into the saucepan and return to the stove on medium heat. Whisk constantly for 3-5 mins until the custard thickens and comes to a boil. Remove from the heat, pour into a bowl, cover with plastic wrap to the surface and allow to fully cool in the fridge 4. Draw 2.5cm circles, evenly spaced on a piece of baking paper, flip it over and use as a guide to pipe the choux dough. Cut out 2.5cm discs of the craquelin and place on the top of the pipes choux pastry and bake at 175°C for 20-30mins. Don’t open the oven until they are golden brown. Once cooked, turn the oven off and close the door until cooled 5. Whip the thickened cream and fold it through the crème patisiere, add to a piping bag then gently fill the choux buns from the bottom #creampuff #chouxaucraquelin #crispycreampuff #choux #diplomatcream #explorefood #baking #letsgetbaked #creamy #dessert #fancybaking 

## Stats

- **Views:** 150,693
- **Likes:** 13,428
- **Shares:** 174
- **Comments:** 28

## Tags

diplomatcream, creampuff, fancybaking, baking, dessert, explorefood, choux, letsgetbaked, creamy, chouxaucraquelin, crispycreampuff

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